Littérature scientifique sur le sujet « Lite foods »
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Articles de revues sur le sujet "Lite foods"
Mela, David J. « Foods design and ingredients for satiety : Promises and proof ». Lipid Technology 19, no 8 (août 2007) : 180–83. http://dx.doi.org/10.1002/lite.200700060.
Texte intégralBarrow, Colin J., Coleen Nolan et Yulai Jin. « Stabilization of highly unsaturated fatty acids and delivery into foods ». Lipid Technology 19, no 5 (mai 2007) : 108–11. http://dx.doi.org/10.1002/lite.200600037.
Texte intégralGunstone, Frank. « Book Reviews : Reducing Saturated Fats in Foods. Edited by G. Talbot ». Lipid Technology 24, no 5 (mai 2012) : 118. http://dx.doi.org/10.1002/lite.201200193.
Texte intégralHernandez, Ernesto M. « Issues in fortification and analysis of omega-3 fatty acids in foods ». Lipid Technology 26, no 5 (16 avril 2014) : 103–6. http://dx.doi.org/10.1002/lite.201400004.
Texte intégralRoman, Olesea, Marie-Noëlle Maillard, Cédric Plessis et Anne-Marie Riquet. « Electron spin resonance spectroscopy : a promising method for studying lipid oxidation in foods ». Lipid Technology 22, no 4 (avril 2010) : 87–90. http://dx.doi.org/10.1002/lite.201000009.
Texte intégralKonyole, Silvenus O., John N. Kinyuru, Bethwell O. Owuor, Glaston M. Kenji, Christine A. Onyango, Benson B. Estambale, Henrik Friis, Nanna Roos et Victor O. Owino. « Acceptability of Amaranth Grain-based Nutritious Complementary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhylanus) Compared to Corn Soy Blend Plus among Young Children/Mothers Dyads in Western Kenya ». Journal of Food Research 1, no 3 (2 juillet 2012) : 111. http://dx.doi.org/10.5539/jfr.v1n3p111.
Texte intégralKinyuru, J. N., S. O. Konyole, S. A. Onyango-Omolo, G. M. Kenji, C. A. Onyango, V. O. Owino, B. O. Owuor, B. B. Estambale et N. Roos. « Nutrients, functional properties, storage stability and costing of complementary foods enriched with either termites and fish or commercial micronutrients ». Journal of Insects as Food and Feed 1, no 2 (1 janvier 2015) : 149–58. http://dx.doi.org/10.3920/jiff2014.0011.
Texte intégralLow, Dorrain, Kai xuan Tee, Hye Jin Kim, Alicia Kang, Parasuraman Padmanabhan, Balazs Gulyas, John Chambers et al. « Four Dietary Patterns Observed Within an Elderly Asian Cohort ». Current Developments in Nutrition 6, Supplement_1 (juin 2022) : 922. http://dx.doi.org/10.1093/cdn/nzac067.042.
Texte intégralAdams, Damian C., et Matthew J. Salois. « Local versus organic : A turn in consumer preferences and willingness-to-pay ». Renewable Agriculture and Food Systems 25, no 4 (23 avril 2010) : 331–41. http://dx.doi.org/10.1017/s1742170510000219.
Texte intégralDinu, Monica, Marta Tristan Asensi, Giuditta Pagliai, Sofia Lotti, Daniela Martini, Barbara Colombini et Francesco Sofi. « Consumption of Ultra-Processed Foods Is Inversely Associated with Adherence to the Mediterranean Diet : A Cross-Sectional Study ». Nutrients 14, no 10 (15 mai 2022) : 2073. http://dx.doi.org/10.3390/nu14102073.
Texte intégralThèses sur le sujet "Lite foods"
Ross, Dianne S., of Western Sydney Hawkesbury University et Faculty of Science and Technology. « Development of biscuits with reduced levels of sugar and fat ». THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.
Texte intégralMaster of Science (Hons)
Ross, Dianne S. « Development of biscuits with reduced levels of sugar and fat ». Thesis, View thesis, 1996. http://hdl.handle.net/1959.7/uws:28.
Texte intégralChevalier, Natacha. « 'Rationing has not made me like margarine' : food and Second World War in Britain : a Mass Observation testimony ». Thesis, University of Sussex, 2016. http://sro.sussex.ac.uk/id/eprint/63978/.
Texte intégralMattsson, Berit. « Environmental life cycle assessment (LCA) of agricultural food production / ». Alnarp : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5734-3.pdf.
Texte intégralEssaka, David Christian. « Reversed-Phase HPLC Determination of Cholesterol in Food Items ». Digital Commons @ East Tennessee State University, 2007. https://dc.etsu.edu/etd/2034.
Texte intégralZgonc, Emma. « Life, Food, and Appalachia ». Ohio University Honors Tutorial College / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1618852289908274.
Texte intégralOrozco, Rosalie. « Livin' the Food Life, LLC ». Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1595791.
Texte intégralThe food industry has experienced changes in the past several years that include the awareness of food choices. Recently, national advertising campaigns have focused on efforts to increase the public awareness of healthy food choices and calorie intake. The healthy food choice campaigns may prove to be effective with a specific population. However, research studies revealed that residents living in disadvantaged areas lacked the income and/or transportation to access the healthy food options.
The intent of the Livin’ the Food Life, LLC organic mobile market/café is to introduce and provide hot prepared, organic foods and fresh organic produce at affordable prices to the low-income children and their families. Livin’ the Food Life, LLC organic mobile market/café will increase awareness through monthly food demonstrations and the distribution of samples to educate the low-income residents of East and South Los Angeles with the benefits of cooking and consuming organics food products.
Gibson, Michael W. « Physico-chemical and shelf-life between baked and extruded pet foods ». Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20410.
Texte intégralGrain Science and Industry
Sajid Alavi
The U.S. pet food market was approximately worth $22 billion in 2013. Further growth is predicted at a pace faster than most major human food product categories. More than 60% of pet food products are processed using extrusion, and a significant proportion is produced using baking. However, research is lacking on fundamental process and product differences between extrusion and baking. The current study focuses on this aspect and also in-depth characterization of process and product quality. Three iso-nutritional diets were formulated for dry expanded dog food using 0%, 7% and 15% fresh meat inclusion. Major variations between diets were inclusion rates of mechanically deboned chicken, cereal grains, and poultry fat. Each diet was processed with a single screw extruder using various thermal and/or mechanical energy inputs (obtained by varying pre-conditioner stem injection and/or extruder screw speeds). Diets were also processed by baking using a 30 foot experimental oven at 425°F, although the fresh meat inclusion was at 0%, 10% and 20% levels. Proximate analysis of products was conducted. Products were also characterized for physico-chemical properties such as bulk density, piece density, expansion ratio, degree of gelatinization and textural attributes. As fresh meat inclusion increased (0–15%), expansion ratio (4.1–3.5) decreased irrespective of extrusion treatment. Expansion was not evident in the baked kibbles, and bulk and piece densities were up to 56% higher for baked versus extruded kibbles. Textural analysis of extruded kibbles revealed serrated force-deformation response, typical of cellular products, with peak hardness of 2.9–1.5 kgf. On the other hand, baked products had a ‘smooth’ force-deformation response with higher peak hardness than extruded products (up to 3 kgf). Microbial counts for baked products were higher than extruded products, and rancidity profiles as obtained from gas chromatography also had marked differences. The extrusion process was characterized by detailed mass and energy balance analyses, and compared with baking that lacks mechanical energy input. Results from this study provide a useful bench-mark for dry expanded pet food product quality and commonly used processing technologies.
Hongu, Nobuko, Chiayi Tsui et Jamie M. Wise. « Dairy Foods : Providing Essential Nutrients & ; Promoting Good Health Throughout Life ». College of Agriculture, University of Arizona (Tucson, AZ), 2014. http://hdl.handle.net/10150/336564.
Texte intégral4 pp.
Dairy foods including milk, yogurt, cheese, and fortified soymilk provide nine essential nutrients that both children and adults can enjoy. The Dietary Guidelines for Americans recommend consuming 3 cups per day of fat-free (skim), reduced fat (2%), low fat (1%), or equivalent milk products for healthy adults and children 9 years of age and older. We describe healthy ways to incorporate daily foods into the diet. Delicious and easy recipes using skim milk are also included.
Larsen, Ross Allen Andrew. « Food Shelf Life : Estimation and Experimental Design ». Diss., CLICK HERE for online access, 2006. http://contentdm.lib.byu.edu/ETD/image/etd1315.pdf.
Texte intégralLivres sur le sujet "Lite foods"
Fenner, Louise. That lite stuff. Rockville, Md : Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1985.
Trouver le texte intégralWilbur, Todd. Top Secret Recipes Lite ! New York : Penguin USA, Inc., 2009.
Trouver le texte intégralWebb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. New York : Bantam, 1990.
Trouver le texte intégralWebb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. New York : Bantam, 1990.
Trouver le texte intégralFrozen assets lite and easy : Cook for a day, eat for a month. Naperville, Ill : Sourcebook, 2009.
Trouver le texte intégralKinderlehrer, Jane. Cooking kosher, the new way : Fast, lite & natural. Middle Village, N.Y : Jonathan David Publishers, 1995.
Trouver le texte intégralTop secret recipes : Lite ! : creating reduced-fat kitchen clones of America's favorite brand-name foods. New York, N.Y : Plume, 1998.
Trouver le texte intégralFrozen assets lite & easy : How to cook for a day and eat for a month. Vancouver, Wash : Champion Press, 2001.
Trouver le texte intégralIroquois Foods and Food Preparation. Honolulu, Hawaii : University Press of the Pacific, 2003.
Trouver le texte intégralTaormina, Peter J., et Margaret D. Hardin, dir. Food Safety and Quality-Based Shelf Life of Perishable Foods. Cham : Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4.
Texte intégralChapitres de livres sur le sujet "Lite foods"
Hartel, Richard W., et AnnaKate Hartel. « Life Is Like a Box of Chocolates ». Dans Food Bites, 181–83. New York, NY : Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_58.
Texte intégralComstock, Gary L. « Genetically Modified Foods ». Dans Life Science Ethics, 221–38. Dordrecht : Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8792-8_10.
Texte intégralSymons, H. « Frozen foods ». Dans Shelf Life Evaluation of Foods, 296–316. Boston, MA : Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_15.
Texte intégralMakroo, H. A., Preetisagar Talukdar, Baby Z. Hmar et Pranjal Pratim Das. « Frozen Foods ». Dans Shelf Life and Food Safety, 155–64. Boca Raton : CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-9.
Texte intégralMajid, Darakshan, Sajad Ahmad Sofi, Abida Jabeen, Farhana Mehraj Allai, H. A. Makroo et Shahnaz Parveen Wani. « Dried Foods ». Dans Shelf Life and Food Safety, 141–54. Boca Raton : CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-8.
Texte intégralLucien, Lauren. « Food ». Dans University Life, 37–61. London : Macmillan Education UK, 2012. http://dx.doi.org/10.1007/978-0-230-39232-8_4.
Texte intégralLaFollette, Hugh, et Larry May. « Food ». Dans Life Science Ethics, 175–88. Dordrecht : Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8792-8_8.
Texte intégralHessler, Kristen, Ross Whetten, Carol Loopstra, Sharon Shriver, Karen Pesaresi Penner, Robert Zeigler, Jacqueline Fletcher, Melanie Torrie et Gary L. Comstock. « Genetically Modified Foods : Golden Rice ». Dans Life Science Ethics, 387–99. Dordrecht : Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8792-8_20.
Texte intégralHardin, Margaret D. « Food Safety Factors Determining Shelf Life ». Dans Food Safety and Quality-Based Shelf Life of Perishable Foods, 27–40. Cham : Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4_2.
Texte intégralNishad, Jyoti, Smruthi Jayarajan et K. Rama Krishna. « Chemical Treatment of Foods ». Dans Shelf Life and Food Safety, 197–226. Boca Raton : CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-12.
Texte intégralActes de conférences sur le sujet "Lite foods"
Farkas, Daniel F., et Joseph A. Kapp. « Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs ». Dans ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.
Texte intégralBalasubramaniam, V. M. (Bala). « Non-Thermal Preservation of Fruit Juices ». Dans ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.
Texte intégralWan Hafiz, Wan Zainal Shukri, Gan Mei Yen, Abdul Wahab Mohamad Rahijan et Wenjie Cai. « CHINESE FOOD CULTURE AND FESTIVAL : ROLE AND SYMBOLIC MEANING AMONG HOKKIEN MILLENNIALS ». Dans GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.023.
Texte intégralVukić, Nevena, Tamara Erceg et Miroslav Hadnađev. « The investigation of edible packaging films based on pullulan and alginate ». Dans 11th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design, 2022. http://dx.doi.org/10.24867/grid-2022-p48.
Texte intégralDai, T., A. S. Fleischer, A. P. Wemhoff et R. Lee. « Environmental Impact of an Industrial Kitchen : A Case Study ». Dans ASME 2017 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/imece2017-70545.
Texte intégralLazaridi, Eleni, et Boudewijn Hollebrands. « Selective ionization of oxidized versus non-oxidized lipid species using different solvent additives in direct infusion MS ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uvqo5522.
Texte intégralChang, Zhe, Jenneke Heising et Matthijs Dekker. « Antioxidant and antimicrobial active packaging systems ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mqgt2284.
Texte intégralSitanggang, Hendra Dhermawan, et Ummi Kalsum. « The Pattern of Snack And Beverage Concumption for Suku Anak Dalam (Sad) Children in The Trans Social Area of Nyogan Village, Muaro Jambi, Jambi Province ». Dans The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.21.
Texte intégralCole, Rachel, Eric Colombo, Austin Angelotti et Martha Belury. « The Effects of Dietary Soybean Oil on Blood Fatty Acids and Body Weight in Overweight and Obese Adults : Protocol for a Crossover Design Pilot Study ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xjuq4435.
Texte intégralbinti Ahmad Yazid, Nur Amalia, Noorsuhana binti Mohd Yusof et Nurul Asyikin Md Zaki. « Edible Coating Incorporated with Essential Oil for Enhancing Shelf-Life of Fruits : A Review ». Dans 5th International Conference on Global Sustainability and Chemical Engineering 2021 (ICGSCE2021). Switzerland : Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-b5i87r.
Texte intégralRapports d'organisations sur le sujet "Lite foods"
Melo-Velandia, Luis Fernando, Camilo Andrés Orozco-Vanegas et Daniel Parra-Amado. Extreme weather events and high Colombian food prices : A non-stationary extreme value approach. Banco de la República, décembre 2021. http://dx.doi.org/10.32468/be.1189.
Texte intégralCairo, Jessica, Iulia Gherman et Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, juillet 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.
Texte intégralKnibb, Rebecca, Lily Hawkins et Dan Rigby. Food Sensitive Study : Wave Two Survey. Food Standards Agency, septembre 2022. http://dx.doi.org/10.46756/sci.fsa.nyx192.
Texte intégralWeller, Joshua, Gulbanu Kaptan, Rajinder Bhandal et Darren Battachery. Kitchen Life 2. Food Standards Agency, février 2022. http://dx.doi.org/10.46756/sci.fsa.wom249.
Texte intégralGebregziabher, Hadush, Amaha Kahsay, Fereweini Gebrearegay, Kidanemaryam Berhe, Alem Gebremariam et Gebretsadkan Gebremedhin Gebretsadik. Food taboos and their perceived reasons among pregnant women in Ethiopia : A Systematic review, 2022. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, janvier 2023. http://dx.doi.org/10.37766/inplasy2023.1.0078.
Texte intégralDeru, M., E. Bonnema, I. Doebber, A. Hirsch, M. McIntyre et J. Scheib. Thinking Like a Whole Building : A Whole Foods Market New Construction Case Study. Office of Scientific and Technical Information (OSTI), avril 2011. http://dx.doi.org/10.2172/1011265.
Texte intégralConnors, Caitlin, Laura Malan, Murel Esposito, Claire Madden, Nefeli Trikka, Mel Cohen, Faun Rothery et al. UK Public’s Interests, Needs and Concerns Around Food. Food Standards Agency, juin 2022. http://dx.doi.org/10.46756/sci.fsa.ihw534.
Texte intégralRigby, Dan, Michael Burton, Katherine Payne, Zachary Payne-Thompson, Stuart Wright et Sarah O’Brien. Impacts of Food Hypersensitivities on Quality of Life in the UK and Willingness to Pay (WTP) to remove those impacts. Food Standards Agency, décembre 2022. http://dx.doi.org/10.46756/sci.fsa.kij502.
Texte intégralJames, Christian, Ronald Dixon, Luke Talbot, Stephen James, Nicola Williams et Bukola Onarinde. Assessing the impact of heat treatment on antimicrobial resistant (AMR) genes and their potential uptake by other ‘live’ bacteria. Food Standards Agency, août 2021. http://dx.doi.org/10.46756/sci.fsa.oxk434.
Texte intégralFriedman, Haya, Julia Vrebalov et James Giovannoni. Elucidating the ripening signaling pathway in banana for improved fruit quality, shelf-life and food security. United States Department of Agriculture, octobre 2014. http://dx.doi.org/10.32747/2014.7594401.bard.
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